These M&M cookie bars are loaded with M&M candies, made with browned butter, and lots of brown sugar and vanilla. You can totally customize these M&M blondies too! They are super easy to throw together and made in one bowl.
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When it comes to desserts I’m all for the fancy, the frosting topped, covered in sprinkles- but then sometimes you just need a simple fast dessert that will knock anyone’s socks off don’t you?
That’s what these cookie bars are going to do for anyone you give them too. Socks everywhere.
I’ve brought these blondies now to a Superbowl party, an engagement party, and dinner with friends. All gone. All scrambling to get the last one.
To Make These M&M Cookie Bars You Will Need:
- A 13×9 baking pan
- A skillet to brown the butter
- Cooling Rack
- M&M candies
- Mixing Bowls- (I have an assortment of mixing bowls but these bowls are my go to)
- Good quality whisk and spatula. These are a must and something you will use all the time!
How To Make These M&M Cookie Bars:
- Mixing your dry ingredients: Together in one bowl. For the dry ingredients, I always recommend whisking them together. I rarely sift the dry ingredients unless I am making a complicated cake. For these blondies, whisking the flour, baking powder, and salt together is sufficient.
- Browning the butter: Here is a step by step photo tutorial for you so you can make your own browned butter for these blondies. I allow the browned butter to cool slightly before adding the sugars, eggs, and vanilla. This blondie recipe has a lot of brown sugar to give them their chewiness and flavor, but I also added in a little bit of granulated sugar for the crunchy edges and crackly top. This recipe also calls for quite a bit of vanilla. Four teaspoons. Yes you read right. But I love the vanilla flavor that shines through in these blondies. I mean blondies main flavor is vanilla right? Chocolate rules in brownies, so vanilla should rule in blondies.
- Combining the dry and wet ingredients. At this point you are so almost there. I add my dry ingredients to my wet ingredients. Always be sure to not overmix. I like to leave a few streaks of flour left behind. Don’t worry those streaks will get baked right in. And since you are adding in the M&M’s and chocolate chips, you will end up giving the batter a few more stirs.
- Baking: You will bake these in a 13×9 pan. I like to line mine with aluminum foil, and a few good sprays of PAM cooking spray. To form the aluminum foil here is a little trick for you. Turn your baking pan upside down and form the foil over it making the perfect shape of the inside. Then simply turn the dish back over and insert the foil! It’s a perfect fit and no wrestling with getting the corners to fit anymore. #genius. You want to bake these blondies for 22-25 minutes. They may appear not done at this time, but taking them out during that time, ensures you won’t overbake them!
Cookie Bar Variations
You can definitely customize these blondies. Try a different candy or chocolate. I’ve made a Reese’s pretzel version. But try swirling in some caramel sauce or nutella. Got nuts. Ooh…nuts.. those would be good too.
How To Cut These Blondies:
You could just bring the whole pan to your party and call it a day. No one would care once they taste one. But if you want to cut them into attractive bars here a few tips:
- First, line your pan with tinfoil and spray lightly with cooking spray. This will make it easier to simply lift out the entire pan at once and cut into bars.
- Allow them to cool. Completely. Cutting them warm is just going to end up in a GIANT disaster. Let them sit on the counter until they come to room temperature. I pop mine in the fridge to hurry up this process and help to firm up the bars before cutting. Usually at least an hour if not longer if I can wait that long!
- Use a plastic knife! Plastic does not conduct heat like a metal knife will so it will cut through the bars easily without warming up that chocolate inside! You will have nice clean cuts and pretty bars to present in the end!
Why This Recipe Works: By using a high amount of brown sugar to white sugar, there is a chewiness and extra caramel flavor due to the molasses in the brown sugar. By using browned butter as opposed to just regular melted butter, also brings a nuttiness and caramel flavor to the party as well. The butter helps add a richness and flavor in general.
And with a whole lot of vanilla extract added to the party, everything just marries together beautifully.
They may not look quite done at the 25 minute mark, but take them out and they will set up. If you wait until they look done they are overbaked at this point! These blondies are still one of all time favorite desserts to make because they are by far one of the simplest recipes to make.
What Happens To The Butter When It Browns?
When you brown butter some beatiful tasty changes occur. Butter contains butterfat, milk solids and water. When you melt butter, the fat and milk solids separate. As you continue to heat the butter the water will evaporate. When this happens, you will be left with the butterfat and the milk solids.
If you stopped at this point, you could skim off the white solids and have yourself some clarified butter. But if you keep going the milk solids begin to toast and turn brown. And now you have yourself a nutty caramel delicious browned butter!
Just look at that bite. Ugh. Don’t you wish you could reach into your screen and grab one?
If you like this recipe, would do me a favor and share it on Pinterest? And let me know by leaving me a comment! I love hearing from you!
Until next time, happy baking everyone!
M&M Chocolate Chip Browned Butter Blondies
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks butter melted, browned, and cooled
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 4 teaspoons vanilla extract
- 1 cup M&M candies
- 1 cup semi-sweet chocolate chips
- Adjust oven rack to middle position; heat oven to 350° F. Line a 13 by 9-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they're done. Turn the pan upside down, and form the foil over the bottom to make the shape of the pan with the foil. Turn the pan back over and press the pre-shaped foil in the bottom. Spray with cooking spray and set aside.
- Whisk flour, baking powder, and salt together in medium bowl; set aside. Melt and brown the butter over medium heat and allow to cool slightly. Whisk melted butter and sugars together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in M&M candies and chocolate chips and turn batter into prepared pan, smoothing top with rubber spatula.
- Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 12 large or 16 small(ish) bars and serve.
- Be sure to line your pan with parchment paper or foil (spray with non-stick spray if using foil) for easy release.
- These bars will look not quite set up when the timer goes off. But take them out anyway! As they chill , they will set up and you won't overbake them.
- To cut these bars neatly, use a plastic knife.
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